Jambalaya with Smoked Turkey Sausage and Chicken
INGRÉDIENTS
- 2 Tbsp canola oil, divided 30 mL
- 1 1/2 cups smoked turkey sausage, thinly sliced 375 mL
- 1/4 lb boneless, skinless chicken breast, cut into bite-size pieces 125 g
- 1 cup chopped red bell pepper 250 mL
- 1 cup chopped green bell pepper 250 mL
- 1/2 cup chopped onion 125 mL
- 1 medium celery stalk, thinly sliced
- 1 1/4 cups water 300 mL
- 3/4 cup quick-cooking brown rice 175 mL
- 1/2 lb medium raw shrimp, peeled and deveined 250 g
- 2 dried bay leaves
- 1/2 tsp dried thyme leaves 2 mL
- 1/8 tsp ground turmeric (optional) .5 mL
- 2-3 tsp Louisiana-style hot sauce 10-15 mL
- 1/2 tsp salt 2 mL
PRÉPARATION
- 1. Heat 1 tsp (5 mL) canola oil in a large nonstick skillet over medium-high heat. Add sausage and cook 3 minutes. Remove from skillet and set aside.
- 2. In the same skillet, heat another 1 tsp (5 mL) canola oil, add chicken, and cook 2 minutes, stirring frequently, until pieces are no longer pink. Add another 1 tsp (5 mL) canola oil; cook peppers, onion, and celery 4 minutes or until onions are translucent. Add water and bring to a boil over medium-high heat. Stir in rice, shrimp, bay leaves, thyme, and turmeric. Return to a boil, reduce heat, cover tighly, and simmer 10 minutes.
- 3. Remove from heat. Add sausage, remaining 1 Tbsp (15 mL) canola oil, hot sauce, and salt. Cook uncovered 2 minutes to thicken slightly but retain moist, saucy texture. Remove bay leaves. Serve with additional hot sauce, if desired.
RENDEMENT
4 servings
PORTION
1 1/3 cup (325 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 305 |
| Lipides | 12 g |
| Gras saturés | 2.4 g |
| Cholestérol | 130 mg |
| Glucides | 23 g |
| Fibres | 2 g |
| Protéines | 23 g |
| Sodium | 805 mg |
